Lamb Kibbeh

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Lamb Kibbeh
  • Rating:
  • Serves: Makes 6-8 kibbeh, depending on size
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: medium

Ingredients

Tips and Suggestions

For the Filling 1 tsp ground cumin 1 tsp ground black pepper ¼ tsp allspice ½ tsp salt Sunflower oil 500g Minced Lamb good handful of chopped parsley and coriander Salt and Pepper 2 diced shallots Limes For the outer shell: 250g bulgur wheat (soaked for 30 minutes) 500g minced lamb 2 small shallots diced salt and pepper some cold water To serve: Shallots Rocket leaves Cucumber lime

Method

Method 1. For the filling, toast the cumin, allspice and pepper in a pan, add salt. Set aside. 2. Heat a pan and add oil and diced shallots, then add 1 tsp of the toasted spices. Allow to soften and remove from the pan. 3. Add 500g lamb to the pan, pushing the mixture down with your spoon, allow the edges to go crispy before turning the meat and browning all over. 4. Chop a handful of coriander and parsley, add to the crispy mince and cook for a couple of minutes then take the mixture off the heat and leave it to cool. 5. For the outer shell, squeeze the soaked burghul to remove excess water, and mix together with remaining raw lamb, cooked shallots, remaining spice mix and tsp each of salt and pepper. Mix using your hands until it comes together like a dough. 6. Split the mixture in two and put half in to a food processor, blend for 10-20 seconds with a little water until the mixture becomes more paste like, combine with the unblended mixture and combine thoroughly. 7. Fill a pan with vegetable oil to a depth of 1-2cm. 8. Add a squeeze of lime to the lamb filling, give it a good mix and then begin shaping your kibbeh. 9. Roll the shell mixture in to balls (6-8 depending on size), push a hole in each ball with your finger, and make a cup shape. 10. Place a tbsp of filling the hole and push the sides together to form a point, like a rugby ball, enclosing the filling inside. 11. Using a slotted spoon, place the kibbeh in your shallow pan of oil, but don’t crowd the pan. Fry in batches if necessary. 12. When the oil stops bubbling, the kibbeh is cooked. The outside will brown, and this takes around 5-8 minutes. 13. Remove the kibbeh with slotted spoon and drain on some paper towel. 14. Serve with sliced shallots, rocket, cucumber, and lime to squeeze on top.

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